12 pcs. Tiger Prawns.
1/2 cup Tomato sauce, 1 tbsp Oyster Sauce, 1 tbsp sugar，1 tsp Worcester sauce.
1/2 cup of sliced shallots.
材料：-
老虎大蝦 12 只，
茄汁 1/2 杯，蠔油 1 湯匙，糖 1 湯匙, 喼汁 1 茶匙,
紅蔥頭切片 1/2 杯。
Method:-
1) Trim tenacles off prawns, tick out the sand bag from the head with stick,
cut open the back shell, take the dark veins out, apart the head for use.
2) Deep fry the prawn heads to crispy, take out & sprinkle with spicy salt.
3) Put in the prawns in the high heat oil until the back open & slightly brown
equal to 80% done.
4) Use 1 tsp oil to fry the shallots until smell, put in the prawns; add tomato sauce,
oyster sauce, worcester sauce and sugar, stir fry 5 minutes & mix well. Off heat.
5) Arrange the prawn heads on side, and the tomato prawns in centre of plate.
It is more interesting to give two different taste. Serve!
做法:-
1) 用剪刀去除蝦頭的尖部份，用竹枝挑出頭內沙袋，用有齒刀略切開背殼位，
取出黑腸, 又可使之更入味和方便吃。分離蝦頭与蝦身留用。
2).下大油鑊炸蝦頭至香脆，取出灑上椒鹽。
3).再下蝦身泡油至背張開及微黃，約八成熟。
4) 下油 少許油爆香紅葱片，加入虾彔，茄汁、蚝油、喼汁及糖，兜炒均匀約
5 分鐘。熄火。
5) 上碟時茄汁蝦彔放中央，旁邊圍上椒塩蝦頭，使整個菜更添食趣。
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